Mexican Rompope


  • 4 cups of whole milk
  • 1 cup of sugar
  • 1/8 teaspoon of baking soda
  • 1 stick of cinnamon
  • 2 cloves
  • 12 egg yolks
  • 1/8 teaspoon of ground nutmeg
  • 1 teaspoon of vanilla
  • 1 cup of rum or brandy


  • Serving Size: 6
  • Cook time: 40 Minutes
  1. Mix the milk, cinnamon, cloves, sugar, nutmeg, and baking soda in a saucepan. Stir over medium-high heat and bring to a boil. 
  2. Bring the heat down to low and simmer for about 10 minutes
  3. Turn off the heat and remove the saucepan from the stove to cool.
  4. While the milk is cooling, beat the yolks until they are pale yellow.
  5. Slowly pour the egg yolk mix into the cooled milk and stir. 
  6. Once it is completely mixed, place the saucepan back on the stove and turn the heat on medium-high, stirring the mixture frequently for about 5-7 minutes to keep it from curdling.
  7. Remove the mixture from the heat and pass it through a sieve to remove the cinnamon sticks and cloves.
  8. Add the rum or brandy and mix well. 
  9. Pour the finished recipe into a separate container with a lid and refrigerate it.
  10. Serve sprinkled with a dash of cinnamon or nutmeg.